If you came here from Instagram:
Sometimes I share all of the spices and seasonings I used in a meal, sometimes I only show some of them, and other times I don’t show them at all. I’ve always loved playing with spices and aromatics and I make more blends, sauces, rubs, and marinades for myself at home than I purchase. Eventually, I plan to offer some curated, small-batch items for sale and in the meantime, I encourage you to experiment with flavors on your own because remember: taste is subjective!
I probably mentioned this in the caption, but if I didn’t: just about everything I use in my kitchen is tagged in my Amazon Storefront to make it easy for you to locate, learn about, and purchase. When you buy items directly from my storefront I receive a small commission, which helps offset the costs of running this website and providing y’all with recipes and such. You’ve probably noticed that many of my pots and pans are well worn, so you can trust that if I’m recommending a product it’s because I believe in it, not because someone waved a dollar in my face. That goes for ingredients and any other items I share with you as well.
Two exceptions – items that are not included in my storefront that I’m asked about often – are the Virgo spatula and the ScanPan Windsor Pan with Lid (Windsors are the best type of saucepans for making grits!) both of which were purchased from Willams Sonoma.
Plain ol’ vegetable oil. Variety is the spice of life tho so I also use ghee, different types of olive oils, grapeseed oil, avocado oil, coconut oil, duck fat, multiple kinds of butter… obviously I could go on and on. I use Peanut oil for frying/deep frying unless I’m cooking for someone with an allergy.
Are you sure I haven’t already? There are almost 1,000 posts on my Instagram page, so scroll back and explore! I don’t take suggestions for what I post on Instagram but if there’s anything you’d like to see me develop a YouTube tutorial and/or written recipe for fill out this form to make a recipe request. I’ll crosspost content to Instagram as applicable.
No, I do not sell food. I’m not a chef; I only cook for people I love. That said, I’m so lucky to be surrounded by this amazing community and many of you feel like cousins I haven’t seen in a while at this point. I often find myself reading through my comments and thinking “you could totally get a plate!”
I’ve nicknamed the collective you my ‘Xtended Family’ and that’s where deepfriedhoney: in real life comes in.
I plan on hosting intimate pop-ups where folks can come hang out with me while I cook, then sit down with me and my loved ones and enjoy a family style meal. Eventually I hope to offer cooking classes too so I’m working on a ServSafe certification. I have a lot of work to do, and I’m looking forward to the opportunities it’ll provide for me to connect with y’all in person. At first just locally here in NC but hopefully, eventually, in different cities. Please note that I am and my events will be pro-Black, pro-brown, pro-queer, pro-trans, pro-choice, pro-science, pro-hoe, etc. No hoteps, no all lives matter-ers, no misogynists, no transphobes, no devil’s advocates, no one that tweets shit like “this new generation is too sensitive”… I think you can see where I’m going with this. I do not want to feed you. Just block me first actually; I don’t want you consuming any of my content.
I record under natural light using my iPhone XS Max. I use this cheap selfie stand to hold the phone while I’m doing my thing (it clips onto my countertops). I edit my videos using the InShot app with music that I own. My videos get flagged by record labels and removed all the time: there is no trick you can use to circumvent copyright restrictions.
Same thing: I use my iPhone and natural light. I edit the ingredients posts with HujiCam and the final dish photos with VSCO.
Bots. Self-promoters. Spammers. And, I try to answer as many questions as I can, and I realized I was missing replying to folks that follow me to answer questions from those that aren’t. Limiting comments helped me streamline where to direct my attention. It’s also lessened how many people I have to block. I’m very block happy (I think of it like closing the door in someone’s face when they’re in the middle of a sentence 😊). This is all my shit and I govern it how I see fit.
The download link will expire within 30 days so it’s important to save the PDF – not the link – as soon as you see the cover image. How to download and save the PDF will depend on the device you are using; contact your device’s manufacturer for assistance if needed. If you feel that you’ve received this message in error send me an email.
As stated in the item description of both ebooks in my shop “each time you click the link presented after purchase it counts as a download – even if you do not save the file.” Your download link can be accessed 3 separate times, counting both order confirmation page and order confirmation email clicks. My online shop’s system records the date, timestamp, and IP Address each time the file is accessed for record-keeping purchases, so if you feel that you have received this message in error send me an email and I’ll check it out.
Q: Where do you find beef bacon?
A: I use Gwaltney brand most often because it’s what I grew up on, and can usually find it at Walmart or independent grocers. There’s a store locator on their website and I suggest calling first to make sure it’s actually in stock before you make a trip. There are also farms and online butchers that will ship beef bacon to your door, and halal/kosher butchers and markets often carry it as well.
Q: Can you recommend any good cookware/knives/cutting boards/etc?
A: You can find all of my used, tried and true product recommendations in my Amazon Storefront. I get a lil’ money off the top each time you purchase something from there (it does not cost you more) so thank you if you do decide to pick up something.
Q: How did you learn to cook? Do you have any tips for beginners?
A: I’m entirely self-taught. I don’t remember ever struggling terribly with cooking; from what I recall it always felt like second nature to me (but I also started almost 20 years ago now, so I could be misremembering).
I plan to populate this website with plenty of information to help y’all become more comfortable and/or proficient in the kitchen (make suggestions for what you’d like to see here) in the future, but for now, my advice is to learn the science behind what you’re doing; master the basic elements; then experiment and have a good time. Practice makes perfect, and for me, there’s no better way to learn than by doing.
Q: Who are you?
A: I’m María and you can read a lil’ bit more about me here. deepfriedhoney is about food, not about me, so I’ll just hang out in the background if you don’t mind.